Mexican cantina and smokehouse serves up tasty, homemade dishes
Posted Nov 26, 2009 By Tara Gesner
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Tweet ThisEMC Business - In Mexico circa 1829, fabulous fiestas were held at the 'Rancho Tia Juana', owned by Santiago Arguelle. For generations, 'Rancho Tia Juana' was a hot spot for food, fun and festivities. The infamous chef of 'Rancho Tia Juana' was Antillinez - better known as Tilly.
Ultimately, 'Rancho Tia Juana' became the City of Tijuana, the gateway of Mexico.
Earlier this year (March), in modern day Carleton Place, two mysterious "gringos" paid an unknown fee to acquire the ancient Antillinez recipes. These recipes have been entrusted into the capable hands of Tijuana Tilly - the long lost third cousin of the original Tilly's great great granddaughter's next door neighbour - the closest relative found in this part of the world.
Although Tijuana Tilly's Cantina and Smokehouse is not one of the most well known Mexican eateries, it should be.
Located on the premises of the 7 West Motel at 10470 Highway 7 in Carleton Place, the independently owned and operated eatery (not a franchise or chain) is earning consistent praise for its generous, tasty and inexpensive lunch and dinner dishes, while treating customers to a comfortable, friendly and lively atmosphere.
"I love the location, I love the people, and I love the town," says Tilly - also known as owner Sherry Duquette. "I can just sense it in my bones, I get a great feeling from this building."
Duquette has two business partners: Ike Bottema and David Jenkins, who she affectionately refers to as her "gringos."
"I have wonderful supportive business partners who live and breathe the business with me," she adds.
Having worked in the restaurant/hospitality business for a number of years, Duquette brings her strong people management skills, practical business sense and solid work ethic to Tijuana Tilly's Cantina and Smokehouse.
Comamos - We eat
Experience the authentic taste of Mexican cuisine, and with James Baker and Nick Quarrington in the kitchen, dishes including burritos, flavourful and hearty chili, chimichangas, enchiladas, southwestern-style fajitas, nachos, quesadillas, and much more are always tasty and succulent.
Where there's smoke, there's barbecue!
Being the first area restaurant with a Texas smoker, Duquette says, "Our beef brisket, chicken, ribs and wings are absolutely amazing."
The self-basting effect of meat dripping on meat presents for unbelievable flavour.
Tijuana Tilly's Cantina and Smokehouse has a number of signature, homemade sauces, "which always seem to make almost anything you put it on taste a whole lot better."
Serving fresh food makes a world of difference.
"Everything at Tijuana Tilly's Cantina and Smokehouse is always fresh and homemade," says Duquette. "I only buy local meat, as well as local produce (when in season). You know where everything is coming from."
She truly believes in supporting Carleton Place, and can't say enough about the town's "wonderful" Farmer's Market, located at 7 Beckwith Street and open Saturdays from May until October.
In September, the market and Ballygiblin's (restaurant) teamed up to hold the first annual Chili Cook Off. The Spiciest award went to chef Nick.
"Next year we plan on winning in every category," says Duquette.
Tijuana Tilly's Cantina and Smokehouse offers something for the non-Mexican lover, too - people who don't like spicy.
"We offer burgers, fish, wraps, steak and more," says Duquette. "We will help you enjoy the experience. Let us know if you need special treatment."
'Tilly' likes to try new things, and once offered an evening of prime rib.
"It went over very well," she says.
With 15 employees, Tijuana Tilly's Cantina and Smokehouse serves up a great service, great food and great fun.
"The staff is wonderful, personable and professional," says Duquette. "We care about our customers, and always remember faces. We put extra love in everything we do."
It's all in the name
When it came to naming the restaurant, the three partners had a few brainstorming sessions.
"David and Ike always refer to me as a little whirlwind, someone who just doesn't stop," says Duquette. "One night, while laying in bed, Dave said he wondered what the Spanish word for tornado or whirlwind was. He found out it was Tilly."
She said Tijana sounded good with it, and a few weeks later they added cantina.
For more information on Tijuana Tilly's Cantina and Smokehouse, visit www.tijuanatillys.com or call 613-257-1700.
